Cashew Chicken

Next time I'm going to try doubling the sauce so there's more to put over the rice.

2 lbs. boneless, skinless chicken thigh tenders
1/4 cup all purpose flour
1/2 tsp. black pepper
1 Tblsp. canola oil
1/4 cup soy sauce
2 Tblsp. rice vinegar
2 Tblsp. ketchup
1 Tblsp. brown sugar
1 clove garlic, minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes (less for less spice)
1/2 cup cashews

Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over med-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on low for 3 to 4 hours. Add cashews and stir. Serve over rice.

This recipe is a lot like the shoy-u chicken recipe, but for the slow cooker.

Parmesan Chicken for Two

1/2 cup Ritz crackers, crushed
1 Tblsp. Parmesan cheese
1/2 tsp. garlic salt
2 boneless, skinless chicken breasts
1/4 cup plain yogurt
1 Tblsp. melted butter

Combine cracker crumbs, cheese, and garlic. Dip chicken in yogurt then coat with crumbs. Place in greased baking dish. Drizzle with melted butter. Bake at 350 degrees for 45 minutes.

Serve over noodles with either spaghetti sauce or alfredo sauce.

Cafe Rio Rice

3 cups water
4 tsp. chicken bouillon granules
4 tsp. minced garlic
1/2 bunch cilantro
1 can green chilies (or fresh equivalent)
3/4 tsp. salt
1 Tblsp. butter
1/2 onion
3 cups Minute Rice

Blend cilantro, green chilies, and onion together in food processor. Bring water to a boil and add all ingredients; simmer covered for 30 minutes. Serve with cafe rio sweet pork or chicken, and make into a salad or burritos.

Jessica's Salsa

1 can of strained black eyed peas
1 can of strained whole kernal corn
3 or 4 tomatoes
2 avacados
2 or 3 green onions
1 bunch cilantro (cut small)
1 pkg. of Italian dressing (you will need vinegar, oil, and water to make)

Put cut vegetables and canned vegetables in bowl. Make Italian dressing as directed on the package then pour over and stir enough to evenly coat veggies.

Serve with tortilla chips (I like the Hint of Lime Chips)

Anna's Banana Nut Bread

1 cup sugar
1/2 cup margarine or butter
2 eggs
3 bananas, mashed
1/4 tsp. salt
1 tsp. baking soda dissolved in 1 Tblsp. warm water
2 cups flour
3/4 cup walnuts, chopped (optional)

Cream butter and sugar together. Add eggs and mix well. Stir in mashed bananas, mixing well. Add salt. Stir in baking soda and warm water mixture, stirring well. Mix in flour and stir in nuts (if desired). Put batter into two small well-greased loaf pans. Bake at 325 for 45-50 minutes or until loaves test done with a toothpick. Cool on wire rack. When cool, wrap in aluminum foil. Makes 2 small loaves.

Mint Brownies

1 Box Fudge Brownie Mix
1 egg
1/3 cup water
1/3 cup oil
1 bag Andes Mints

Mix brownie mix with egg, water, and oil until just moistened. Bake in greased pan according to directions on box. Remove from oven and immediately place a layer of mints across the top of the brownies and let sit for one minute. After melted, spread the mints together making a frosting. Cut any remaining mints in half lengthwise or quarters and place on top of each brownie for serving.

Cheesy Noodle Bake

6 oz. egg noodles, cooked and drained
8 oz. lean ground beef, cooked and drained
4 oz. cream cheese
1/2 cup cottage cheese
1/2 cup sour cream
1/2 - 3/4 of a 26 oz. can spaghetti sauce (or 3 (8 oz.) cans tomato sauce and 1 1/2 Tblsp. Shirley J Pizza and Pasta Seasoning)

Mix softened cream cheese, sour cream, and cottage cheese in one bowl. In another bowl mix the ground beef and spaghetti sauce. In a 3 quart slow cooker, place a little bit of the sauce on the bottom. Then layer noodles, cream cheese mixture, and meat sauce two times. Cover and cook on low heat for 3 hours. Sprinkle with parmesan cheese and serve.

Breadsticks

Frozen Rhodes Rolls (2 for each breadstick)
melted butter
garlic salt
dill weed
wooden dowels, cut to be just longer than the length of the breadstick

Preheat oven to 350 degrees. Thaw Rhodes rolls just enough to be able to work with. Spray dowels with cooking spray. Roll two rolls together and wrap them all the way up the dowel. Bake in preheated oven until lightly browned. Remove from oven and baste each breadstick with melted butter. Lightly sprinkle with garlic salt, then with dill weed. Serve immediately.